Collection of first courses

Ingredients:

Peas - 1 cup 
Potatoes - 3 pcs  
Carrot - 1 pc 
Onion - 1 pc 
Hunting sausages - 5 pcs 
Processed cheese - 1 pc (or 2 tablespoons)
Herbs - optional 
Salt and spices - to taste 
Vegetable oil - for frying 
Estimate for - 3 liters 

Preparation:

Soak the peas for 2 hours or overnight. 
In boiling salted water, add the peas, cook for 30 minutes, constantly skimming off the foam, then add potatoes. 
Make a saute; finely chop the onion, grate the carrot (or chop it) and fry almost until ready, add the sliced sausages. 
Add the saute to the peas with potatoes and processed cheese and cook until the cheese is fully melted, sprinkle with herbs when serving. 
Enjoy your meal!

3. Pea soup with chicken and mushrooms 



Ingredients:

Chicken fillet - 300 g 
Mushrooms - 150 g (I have champignons)
Peas - 0.5 cup (previously soaked in water overnight)
Potatoes - 2 pcs 
Carrot - 1 pc 
Onion - 1 pc 
Mustard - 1 teaspoon 
Turmeric - on the tip of a teaspoon (optional, for a more yellow color) 
Vegetable oil - for frying 
Salt and spices - to taste 
Herbs - for serving 

Preparation:

Cook the peas with the chicken breast in salted boiling water for about 30 minutes or more 
Cut the breast into small pieces.
Dice the potatoes and add them to the broth with the peas and chicken, and cook for about 15 minutes or more. 
Make the saute;
Grate the carrot (or cut into small pieces) and finely chop the onion. 
Fry the vegetables until golden, add the mushrooms and mustard and simmer on low heat for 5 minutes. 
Transfer the saute to the broth along with the turmeric, salt, and pepper. 
Cook the soup for another 10 minutes, turn off the heat, and let the soup steep. 
When serving, sprinkle with fresh herbs 
Enjoy your meal! 

4. "Kharcho" with chicken  



Ingredients:

Chicken breast - 300 g 
Carrot - 1 pc  
Onion - 1 pc 
Rice - 100 g 
Garlic - 3 cloves 
Tomato paste - 2 tablespoons 
Salt and spices - to taste 
Herbs - a small bunch 
Vegetable oil - for frying 
Estimate - for 3 liters 

Preparation:

1. Cut the chicken breast into pieces. 
2. Boil the rice with the chicken breast in salted water. 
3. Grate the carrot on a coarse grater (or cut into circles)
4. Cut the onion into small cubes. 
5. Fry the carrot and onion, add the tomato paste, minced garlic, finely chopped herbs, and saute a little. 
6. Add the saute to the soup with salt and spices. 
8. When the soup boils, turn it off and let it steep for 10 minutes. 
When serving, sprinkle the soup with herbs. 
Enjoy your meal!

5. Tomato soup with meatballs and chickpeas 



Ingredients:

Ground beef - 400 g 
Chickpeas - 1 cup (pre-soaked in water) 
Potatoes - 3 pcs 
Carrot - 1 pc 
Onion - 1 pc 
Garlic - 3 cloves 
Bell pepper - 1 pc (small) 
Tomato paste - 2 tablespoons 
Vegetable oil - for frying 
Salt and spices - to taste 
Estimate for - 4 liters 

Preparation:

Cook the chickpeas in salted water until ready. 
Form small meatballs from the minced meat and carefully add them to the chickpeas to cook. 
Make the saute;
Finely chop the onion and carrot and fry. Add finely chopped bell pepper and garlic with tomato paste, and saute under a lid on low heat for 10 minutes (stirring to avoid burning).
Transfer the saute to the cooked chickpeas and meatballs. Add grated potatoes, season with salt and pepper, when the soup boils, simmer on low heat for 20 minutes, then turn off and let the soup steep for 10 minutes. 
When serving, sprinkle with herbs. 
Enjoy your meal!

6. Solyanka "Siberian" with mushrooms 





Ingredients:

Beef - 300 g 
Smoked sausage - 200 g 
Ham - 200 g 
Onion - 1 pc 
Mushrooms - 200 g (I have forest oysters, previously boiled)
Pickled cucumbers - 2 pcs 
Olives - 150 g (pitted)
Tomatoes - 2 pcs 
Tomato paste - 2 tablespoons 
Salt and spices - to taste 
Vegetable oil - for frying 
Lemon - 1 pc 
Estimate for 3, 3.5 liters 

Preparation:

Boil the beef broth in salted water, remove the meat, cut it into small pieces, and return it to the pot along with the mushrooms and spices. 
Make the saute;
Chop the onion, fry it until golden, add the chopped ham and smoked sausage, fry everything together for 5 minutes, add the chopped tomatoes without skin and the tomato paste, simmer everything under a lid on low heat for 10 minutes. 
Transfer the saute to the beef broth and add the chopped cucumbers and olives, bring to a boil, turn off, and let the solyanka steep for 20 minutes. 
When serving, place a slice of lemon in each bowl.
It is very tasty with sour cream and chopped herbs.
Enjoy your meal!

7. Chicken soup with cheese dumplings and green peas 





Ingredients:

Chicken breast - 300 g 
Carrot - 1 pc 
Potatoes - 3 pcs 
Green peas - a small handful (I have fresh)
Onion - 1 pc 
Cheese - 50 g 
Egg - 1 pc 
Flour - 4 tablespoons (can be more or less, depending on the flour)
Salt and spices - to taste 
Vegetable oil - for frying 

Preparation:

Boil the broth from the chicken breast in salted water, shred the breast and return it to the broth. 
Dice the potatoes and add them to the boiling broth. 
Make the saute; fry the finely chopped onion and chopped carrot (or grated).
Add the saute to the soup, salt and spices, and cook almost until ready. 
Make cheese dumplings;
Grate the cheese on a fine grater, add the egg, mix and gradually add flour in small portions, knead so that it slightly sticks to your hands and roll into small balls. 
Add the dumplings along with the green peas and cook for another 10 minutes, cover with a lid and let the soup steep for 5 minutes. 
Enjoy your meal 

8. Chicken soup with egg pancakes 





Ingredients:

Chicken breast - 300 g 
Eggs - 3 pcs 
Carrot - 1 pc 
Onion - 1 pc 
Potatoes - 2 pcs 
Salt and spices - to taste 
Vegetable oil - for frying 

Preparation:

Boil the chicken broth in salted water, cut the breast into small pieces, return it to the broth. Add diced potatoes to the soup. 
Make the saute;
Grate the carrot on a coarse grater and chop the onion into small cubes, fry the vegetables. Add the saute to the soup and cook for 15 minutes. Beat the eggs with a small amount of salt and pepper and fry on both sides like pancakes (the calculation is 3 eggs - three pancakes). Let the egg pancakes cool slightly and cut them into strips, add them to the soup, when the soup boils, remove from the heat and let it steep for 10 minutes. 
Sprinkle with chopped herbs and serve it on the table. 
Enjoy your meal!

9. Finnish soup with salmon and cream 

Ingredients:

Salmon soup set - 300 g (heads, spines, tails)
Salmon fillet - 300 g 
Potatoes - 3 pcs 
Carrot - 1 pc 
Onion - 2 pcs 
Low-fat cream - 1 cup 
Salt and spices - to taste 
Estimate - for 3 liters 

Preparation:

Boil the salmon soup set with a whole onion, constantly skimming off the foam when it boils. Remove the soup set from the broth. Strain the broth, return to the stove, when it boils, add diced potatoes, finely chopped onion, and carrot. When the broth boils, add the sliced salmon, salt, and spices. Cook for 20 minutes, constantly skimming off the foam. At the very end of cooking, pour in the cream, bring to a boil, remove from heat and let it steep for 20 minutes. 
Enjoy your meal!

10. Beef shurpa 



Shurpa is an eastern, thick, and very hearty soup, best cooked in a cauldron, using meat on the bone for richness. The soup turns out very tasty. I found a lot of recipes, but decided to settle on this one and didn’t regret it 

Ingredients:

Beef on the bone or flesh and ribs - 800 g 
Onion - 2 pcs 
Tomatoes without skin - 3 pcs 
Carrot - 2 pcs (medium size)
Bell pepper - 2 pcs (preferably of different colors) 
Potatoes - 6-7 pcs 
Garlic - 5 cloves 
Hot pepper - 1 pc 
Tomato paste - 1 heaping tablespoon 
Herbs - parsley, cilantro (to taste)
Vegetable oil - for frying 
Spices and salt - to taste 
Estimate - for 5 liters 

Preparation:

Wash the meat, cut into medium pieces and send to fry directly in the cauldron (if no cauldron, you can cook in a slow cooker or fry separately in a frying pan) fry on both sides over high heat, add sliced carrot and onion in half rings, simmer together until the vegetables are soft. 
Add water and simmer for about 1 hour (don’t forget to skim off the foam).
In the meantime, peel the potatoes and bell peppers (don’t touch the hot one yet). 
Time is up, it’s time to add the other vegetables.
Cut the potatoes, bell pepper, and tomatoes quite coarsely and send them to the broth, remembering to salt and add various spices, bring to a boil, add the tomato paste, chopped garlic, and whole hot pepper (without cutting it).
Cover with a lid, reduce the heat to a minimum so that it simmers slightly, and cook for 1 hour. 
After the time is up, carefully remove the hot pepper, sprinkle with herbs and cook for another 5 minutes. 
When serving, those who like it spicier can chop the hot pepper into small pieces right in the plate (but not all of course) and sprinkle with herbs. 

Enjoy your meal!